Fudge Brownie Cheesecake
1 box brownie mix or for a fully no-bake recipe, buy a pre-made brownie and cut to fit to an 8 inch spring-form pan
1 1/2 cups 60% cocoa chocolate chips
12 ounces cream cheese softened
1/2 cup sugar
1/4 cup butter, softened
2 cups frozen non-dairy whipped topping thawed
3/4 cup mini semi-sweet chocolate chips
10-minute Hot Fudge Sauce
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
2 teaspoons vanilla
Prepare an 8-inch springform pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and let them completely cool.
Once brownies are completely cool make the no-bake cheesecake. In a small bowl add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30-second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little impatient and usually start to beat it.
Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
Place in the refrigerator until firm and set 30-60 minutes.
When ready to serve, make fudge sauce.
Cut the cheesecake into slices and serve, drizzle with hot fudge sauce.